PB2 Protein Muffins

I’ve always been told baking is a science. You’re not supposed to throw together ingredients like in cooking, but for some reason, I insist on rebelling because hello, recipes are boring.

I’ll leave the exquisite Southern Living recipes for my mother, because she’s one helluva baker, but I will at least look the part while concocting a recipe in my cute apron from my friend Trischa!

PB2 Protein Muffins

Ingredients

1 cup oats

1 tsp cinnamon

1 scoop vanilla protein power

2 Tbsp flax

3 Tbsp PB2

2 Tbsp Coconut flour

1/4 tsp baking powder

1 pinch salt

2 eggs

1/2 cup soy milk

Directions

Preheat oven to 350. Grab a big bowl and add all dry ingredients in the order listed. Stir well. Add eggs and milk and blend with a mixer. Spray 12-count mini muffin tray with Pam and fill cups 3/4 of the way.

You’ll have some extra batter, which I used to make a whole new world recipe.

Where’d these come from? My ADD left me throwing more things in to my mixture- more oats, PB2, soy milk and some new ingredients like cocoa powder and raw sugar. Mmm mmm good.

Before adding milk to the batter, I might have had a couple licks from the batter. Shh

You can actually use my recipe to make no-bake goodies- skip the milk and use an egg substitute, like flax + water, or something sticky to hold the batter together, like real peanut butter. It looks a little something like this…

Salty, creamy and satisfying.

The original PB2 Protein muffins are a cute little snack to stack in a bowl and have throughout the day.